Num Ansom Chek Recipe – Traditional Cambodian Banana Sticky Rice Cake
Num Ansom Chek (នំអន្សមចេក) is a beloved traditional Cambodian dessert made from glutinous rice, ripe bananas, coconut milk, and palm sugar, tightly wrapped in banana leaves and steamed until tender. Soft, aromatic, and gently sweet, this banana-filled sticky rice cake is deeply connected to Khmer cultural celebrations and family traditions.
Often prepared during festivals such as Pchum Ben and Khmer New Year, Num Ansom Chek represents unity, gratitude, and continuity across generations.
What Is Num Ansom Chek?
Num Ansom Chek is a banana-stuffed sticky rice cake, cylindrical in shape, wrapped in banana leaves, and cooked through steaming or boiling. The glutinous rice absorbs coconut milk during cooking, becoming creamy and fragrant, while the banana center softens into a natural caramel-like filling.
It is the sweet counterpart to Num Ansom Chrouk, which contains pork and mung beans.
Cultural Significance of Num Ansom Chek in Cambodia
Num Ansom Chek holds strong symbolic value in Khmer culture.
It is traditionally prepared:
- As an offering to ancestors
- For temple ceremonies
- During major religious festivals
- For family gatherings and communal cooking
The careful wrapping and long cooking process reflect patience and respect, qualities deeply valued in Cambodian society.
Key Ingredients in Num Ansom Chek
Authentic Num Ansom Chek relies on simple yet flavorful ingredients:
- Glutinous rice
- Ripe bananas (chek)
- Coconut milk
- Palm sugar
- Salt
- Banana leaves
Each ingredient plays a role in balancing sweetness, aroma, and texture.
Flavor Profile and Texture
Properly cooked Num Ansom Chek is:
- Soft and sticky, but not mushy
- Lightly sweet with coconut richness
- Naturally fragrant from banana leaves
- Smooth and tender in every bite
The banana melts into the rice, creating a cohesive flavor rather than a separate filling.
Step-by-Step Guide: How to Make Num Ansom Chek
Ingredients (Makes 8–10 cakes)
- Kitchen twine
- 1 kg glutinous rice
- 6–8 ripe bananas (small or medium)
- 400 ml coconut milk
- 120 g palm sugar, grated
- 1 tsp salt
- Banana leaves, softened over heat
Instructions
Step 1: Soak the Rice
Soak glutinous rice in water for 6–8 hours or overnight. Drain thoroughly.
Step 2: Prepare the Coconut Mixture
Mix coconut milk, palm sugar, and salt until the sugar dissolves.
Step 3: Season the Rice
Combine soaked rice with the coconut mixture. Mix until evenly coated.
Step 4: Prepare Banana Leaves
Pass banana leaves over an open flame or hot surface to soften and prevent tearing.
Step 5: Assemble the Cakes
Lay banana leaves flat, spread a layer of rice, place a whole banana in the center, and cover with more rice.
Step 6: Wrap Tightly
Fold banana leaves into a compact cylindrical shape and tie securely with twine.
Step 7: Steam or Boil
Cook the wrapped cakes in boiling water or steam for 2–3 hours, turning occasionally if boiling.
Step 8: Cool and Rest
Remove from heat and let rest for at least 30 minutes before serving.
How to Serve Num Ansom Chek
Num Ansom Chek is typically enjoyed:
- Warm or at room temperature
- Sliced into rounds
- As a dessert or snack
It pairs well with tea or coffee and keeps well for several days when refrigerated.
Tips for Authentic Num Ansom Chek
- Use ripe but firm bananas for best texture
- Wrap tightly to prevent water from entering
- Cook slowly for even doneness
- Allow resting time before slicing
Variations of Num Ansom Chek
- Num Ansom Chek with Mung Bean – adds richness
- Purple Rice Num Ansom – nuttier flavor
- Mini Num Ansom Chek – smaller, faster-cooking versions
Why Num Ansom Chek Remains a Khmer Classic
Num Ansom Chek endures because it blends simplicity with cultural depth. Each bite carries the flavors of coconut, banana, and sticky rice, while the preparation process preserves communal traditions passed down for generations.
Learning this recipe is a meaningful way to connect with Cambodian culinary heritage.
